Waldorf Astoria Chicago Courtyard
WALDORF ASTORIA CHICAGO 11 East Walton Chicago , IL 60611

*Temporarily closed until further notice

Margeaux Brasserie Chicago

Drawing inspiration from Années Folles and the richness of 1920s Paris, Margeaux Brasserie is a dining experience that celebrates a collaboration of social, artistic, and cultural elements through food and drinks, brought to you by James Beard Award-winning Chef Michael Mina. Located on the third floor of The Waldorf Astoria Chicago, Margeaux Brasserie is a bien-aimédestination for lively drinks, convivial dining, and a bacchanalia brunch. Nestled in the heart of Chicago’s Gold Coast, this unique brasserie draws inspiration from the undeniable warmth and hospitality of the Windy City to create something that is the perfect blend of modern and vintage.

A true love letter to Paris, Margeaux Brasserie celebrates French cuisine with an elevated menu highlighting bold, craveable flavors, locally-sourced ingredients, and classic preparation techniques. Signature dishes include duck wings a l’orange and escargots bordelaise, as well as entrées like steak frites, dover sole à la meunière and rohan duck breast. Pair one of these delectable dishes with a drink from our impressive wine and spirit collection focused on French and American regions; you can also take it up a notch with a dynamic cocktail program that utilizes fresh ingredients with a section devoted to classic French cocktails. No matter what you order, you’ll feel as if you were transported to France. 

12 / 05 / 2020
© 2017 Galdones Photography

Private Dining & Events

No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs. For more information on booking a private dining event, contact the Margeaux Events Team at Margeaux_Events@hilton.com or call 312.667.6688


About Our Chef: Michael Mina

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. 

Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City. 

At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. 

Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation. 

Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. 

Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts. 

Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. 


“The perfect spot for a serious business meet-and-eat” – Crain’s Chicago Business

“Margeaux Brasserie takes culinary revelers to 1920’s Paris” – USA Today

“(Margeaux’s) celebratory menu and world-class service guarantee you a damn special….experience” – TimeOut Chicago

“The 1920s French influence extends to the food, which is to say that it’s delicious” – Chicago Tribune

© 2017 Galdones Photography


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